I really didn't care about the skin because I normally don't eat it anyway. My son was a little bummed but he got over it when he tasted the breast meat.
Smoking the chicken was kind of a spur of the moment thing as my wife found a chicken on sale when she went grocery shopping and when I saw it when she got home I said "let's smoke it and see what happens". I didn't have time to brine it or much else. She brought it home at 2:30pm and it was in the smoker by 3pm.
I will try some of the techniques for crispier skin suggested but if I can get that flavor and moisture of breast meat at the expense of the skin, I will take that every time.
As for the woodchunks, the pecan was about golf ball size and the hickory was a little bigger, maybe 1 1/2 golf balls. There was a few very small (OK tiny) charred pieces of wood left after I turned the smoker off. The hickory flavor was noticable, not so much pecan. I also seasoned the smoker on Saturday with about 4oz of hickory which may have added to it. Since pecan is such a mild wood to begin with I think I am better off not mixing the woods until I am more experienced at this.
As I said before, the chicken was excellent and I am definitely hooked on smoking meats in this smoker. The cookshack just makes it so easy and the only recommmendation I can make to a new cookshack owner is that having a remote thermometer (I have a Maverick 732) is a worthwhile investment.